← Back to Search Results
sauteeing
Green Beans Sauteed with Wild Mushrooms

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I love the delicate, French haricots verts, buts if you can’t find them, use small green beans. Julia Child always suggested cooking them in massive amounts of water, or you can steam them, if you prefer. Americans tend to like a bit of crunch to their beans while the French generally prefer them cooked a little more; I like them somewhere in between.

Yield: Serves 6

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ pound chanterelles or other wild mushrooms, cleaned and cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • 1½ pounds haricots verts or green beans, trimmed

Directions

Bring a large pot of salted water to a boil.

Meanwhile, heat the butter and the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until it becomes translucent. Add the mushrooms, cooking them until they give off their juices and then reabsorb them, 5 to 7 minutes. Season with salt and pepper to taste. Keep the mushrooms warm on the stovetop.

Add the beans to the boiling water and cook for 3 to 5 minutes, or until slightly tender (haricots verts will take less time than green beans). Drain.

Transfer about half of the mushrooms to a small dish and keep warm. Add the beans to the mushrooms in the skillet and stir to combine. Mound the beans and mushrooms gently on a serving platter and top with the reserved mushrooms. Season again with salt and pepper.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

118kcal (6%)
302mg (13%)
11g
4g
8g (13%)
0g
4g (20%)
3g
1g
15mg (5%)
4g
3g
33mg
429mg
88mcg RAE (3%)
14mg (23%)
50mg (5%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
big-fat-cookies Big Fat Cookies
by Elinor Klivans
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
new-american-table New American Table
by Marcus Samuelsson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?